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BEEF BOURGUIGNON


Yet another classic that’s had everything done to it over the years, and it is just that, A Classic, if cooked correctly, and as always, with love and pride, this dish takes some beating

The recipe does take a little time but is absolutely well worth that effort, I’m serving this with celeriac mash, really good this time of year, but you can serve yours with mashed potatoes if you prefer


This recipe will serve 4 people well


Shopping list


  1. 600g of shin beef cut into large chunks

  2. 100g of smoked streaky bacon cut into slices

  3. 350g of pearl onions

  4. 250g of chestnut mushroom (or button mushrooms)

  5. 2 garlic cloves cut into slices

  6. 1 bouquet garni

  7. 1 tbsp of tomato purée

  8. 750ml bottle red wine (Burgundy is good if you have it)


For the celeriac mash

  1. 1 whole celeriac

  2. A good splash of rapeseed oil

  3. A good handful of fresh rosemary and thyme sprigs

  4. 2 bay leaves

  5. 4 cardamom pod

  6. Method 1. Heat a large casserole pan and add 1 tbsp goose fat.

  7. 2. Season the beef and fry until golden brown, this will take about 5 minutes, then turn over and fry the other side until the meat is browned all over, adding more goose fat if necessary. You may want to do this in 2-3 batches so not to over crowd the casserole dish,

  8. 3. Now transfer the meat to a colander set over a bowl when browned, to catch the fat

  9. 4. Now In the same pan, you can fry the bacon, pearl onions, mushrooms, garlic and bouquet garni until lightly browned.